Structural Characterization and Stability Evaluation of Melanin from <i>Liquidambar formosana</i> Hance Leaves: A Potential Natural Pigment for Food Applications.

Foods · 2026 · PMC12938903 · PMID 41750799

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an increasing trendno p-value reported

Effect of Temperature on the Stability of Melanin in P-LHM As can be seen in Figure 6 C, between 0 and 10 h, with the increase in temperature, the retention rate of P-LHM showed an increasing trend.

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Structural Characterization and Stability Evaluation of Melanin from &lt;i&gt;Liquidambar formosana&lt;/i&gt; Hance Leaves: A Potential Natural Pigment for Food Applications.

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Structural Characterization and Stability Evaluation of Melanin from <i>Liquidambar formosana</i> Hance Leaves: A Potential Natural Pigment for Food Applications.